Description
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
Scale
Polenta:
- 3 cups Milk
- 3 cups Water
- 2 Tbsp Bruschetta Dried Herb Blend
- 1 cup Yellow Cornmeal
- 3 Tbsp Olivelle PizzaOlio Infused Olive Oil
- ½ cup Cheddar Cheese
- 1 tsp Olivelle Roasted Garlic Infused Sea Salt
- Olivelle Barrel Aged Dark Balsamic, to finish
Toppings:
- ½ lb Pancetta
- ½ lb Brussels Sprouts
- ½ cup Corn
- 2 Tbsp Olivelle PizzaOlio Infused Olive Oil
- 1 Tbsp Olivelle Barrel Aged Dark Balsamic
- 1 tsp Olivelle Roasted Garlic Infused Sea Salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil. Add pancetta to the baking sheet in an even layer and cook until crispy, about 20 minutes. Remove from the pan, let cool, then chop into bite-sized pieces.
- Cut off the bottom of the brussels sprouts and separate all the leaves. Add brussels sprouts leaves and corn to the lined baking sheet in an even layer. Drizzle with PizzaOlio Infused Olive Oil, Barrel Aged Dark Thick Sweet Balsamic, and Roasted Garlic Infused Sea Salt. Cook until brussel sprouts are crispy, about 15 minutes.
- In a pot over medium-high heat, bring milk, water, and Bruschetta Dried Herb Blend to a boil. Whisk in yellow cornmeal, reduce heat to low, and cover. Cook for 20 minutes stirring every few minutes to prevent sticking or burning. Remove from the stove and whisk in PizzaOlio Infused Olive Oil, cheese, and Roasted Garlic Infused Salt.
- Add polenta to a bowl and top with pancetta, brussels sprouts, and corn. Finish with a drizzle of Barrel Aged Dark Thick Sweet Balsamic.
Notes
Recipe courtesy of olivelle.com.